Baked Pumpkin Pecan Doughnuts with Maple Glaze

It is barely September and already I am craving all things pumpkin. This recipe was first shared with About a Mom readers on September 11, 2014. I think it’s time to whip up another batch of these doughnuts.

Two winters ago I picked up a couple of doughnut pans for making baked doughnuts. I made spiced cake doughnuts a couple of times, which were delicious, but then forgot about the pans which had been tucked away in the back of a cabinet. While digging for something else this morning, my Mom came across the pans which set us on an unexpected path this afternoon. It’s funny how a days plans can change when you get a sudden craving for doughnuts.

I have been feeling a bit under the weather lately, and haven’t at all been motivated to write on this blog or do anything for that matter. These tasty baked Pumpkin Pecan Doughnuts with Maple Glaze excited me enough to lick my sticky fingers clean and share the recipe with you.

For the Maple Glaze:
1/2 cup powdered sugar
1 tsp vanilla extract
a few tbsp pure maple syrup, to taste
little drizzle of water (start at 1 tsp and increase, slowly, until desired consistency)
chopped pecans for sprinkling over top

Directions:

Preheat oven to 375 degrees.

In a large bowl, mix together flour, baking powder, salt, cinnamon, ginger, cloves and nutmeg.

In a medium-sized bowl, lightly beat the eggs. Add both sugars, vanilla extract, oil, and pumpkin puree to eggs and mix.

Pour wet ingredients into dry. Combine, being careful to not overmix. Stir in chopped pecans.

Spoon mixture into doughnut pan wells about 2/3 to 3/4 of the way full. I filled mine 3/4 of the way full and got 7 doughnuts. Filling 2/3 of the way full should yield you 8 doughnuts.

Bake 10-12 minutes, or until a toothpick inserted into the thickest part comes out clean.

Invert donuts onto wire rack to cool completely.

Whisk together all ingredients for the glaze, minus the chopped pecans, until smooth and to your preferred consistency. Dip smoothest side of donuts into glaze.

That right there, is like crack for this fatgirl. Maple + pecans on a baked pastry. Have Mercy! Actually Sourdough pan fried toast is my true crack… My Grandmother was a sweet little German baker. This Fall is gonna be Sweeeet.

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The 411 On Us

Hi, I'm Angela, founder and content creator at About a Mom. I live in sunny Florida with my 10-year-old little girl. If you are seeking ideas and inspiration for family fun, mealtime, travel, or fun things to do in Florida, you will find it here. Please take a moment to explore this blog, check out my 'About Me' page or drop me a note.